When you buy a bunch of kangkong tops from the market, and prepare it in the kitchen for, say, sinigang or adobo, don’t throw away the thick and tough but still-green stems from which you pinched off the tender shoots and leaves. Continue reading “Kangkong tips, literally”
In a parallel world and a parallel life, I’m a shapeshifter who turns into a werewolf during full moons, during which I retire into a cave and hunt baby panda bears, fruit bats, and other delectables in bamboo forests.
Into this parallel world I retreat now, but decide to forego my prowl. My favorite bamboo forest is so far away anyway. I don’t think my hunt will be successful tonight. Instead, I’ll just get a great fire going in my cave hearth, make myself some nice and thick fruitbat stew, and be friendly to visitors who want to admire my kitchen. I’ve been meaning to post the recipe here. This seems a good time to do exactly that.
Almost all of them have the foodie formula down pat. I mean those mouth-watering reports we read in travelogue-type sections and columns in newspapers and magazines, in coffee-table books, and let’s not forget TV documentaries. It’s just a matter of choosing what to eat, and where to eat it.
Continue reading “Food tips for the adventurous”